Friday, September 15, 2017

Chicken Stuffed with Goat Cheese and Caramelized Onion

Making stuffed chicken always sounds like so much work, but it's really not difficult. This recipe from A Dish of Daily Life makes a flavorful and tender chicken. I will make the sauce a little thinner next time. I used whipping cream instead of heavy cream since I had some on hand. 

Elegant and tasty!


Chicken Stuffed with Goat Cheese and Caramelized Onion 

2 T.  butter
2-3 onions, chopped
1/4 c. balsamic vinegar
8 oz. goat cheese
2 lb. boneless, skinless chicken
1 lg. egg
¼ c. milk
Panko bread crumbs
Oil or more butter for pan frying
1/4 c. cream (optional, only if you decide to make a sauce with the leftover goat cheese)

Caramelizing the Onions:
Melt your butter over medium heat. Add your onions
to the pan; stir to coat. Check on your onions every
10 minutes or so and give them a stir; lower the heat
if you need to. At around 50 minutes, add 1/4 cup of
balsamic vinegar. Continue to stir the onions for a
few more minutes.

Remove from heat and let cool.

Once the caramelized onions have cooled, combine
the onions with goat cheese. Mix well.

Whisk together egg and milk.

Place a couple tablespoons of the goat cheese
mixture on each tenderloin. Be as generous as you
can without making it too difficult to roll.

Once your chicken is rolled, dip it in the egg and milk
mixture, then coat with bread crumbs. Set aside until
all your tenderloins are rolled.

Heat enough oil or butter to coat your pan and start pan frying the chicken. Once they are golden brown,
remove from heat.

Finish cooking the chicken in the oven at 350° until
they are cooked all the way through.

Sauce (optional):

When chicken is ready for the dinner table, take any
leftover of the goat cheese mixture and whisk
together with cream. Once the goat cheese has
liquefied, spoon over your chicken.

Sunday, August 27, 2017

Blackberry Basil Ricotta Pizza

When I recently saw this recipe at The Stay at Home Chef, I wanted to make it. It was like nothing I have ever eaten before. It's easy, yet turns out looking elegant. 

Used basil from my plant and blackberries from the farmers market. Just make your favorite pizza dough or a refrigerated one. I had rolled mine out to a perfect circle, and then when I transferred it to the pizza stone, it stretched out of shape, leaving me with a rustic look, and that's okay. 

Have your ingredients all ready before you put the pizza crust on the hot pizza stone since it will immediately start to bake. I warmed my stone at 500°, but then lowered it to 400° since the crust was already browned on the bottom when I put it in the oven.
Blackberry Basil Ricotta Pizza

1 (14 to 16-inch) unbaked pizza crust
1 T. olive oil
1 (6-oz.) pkg. fresh blackberries, halved
1 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
1 c. ricotta cheese
10 large basil leaves, sliced into strips

Preheat a 14 to 16-inch pizza stone in an oven at 500°.

Carefully place pizza crust on hot pizza stone. Rub the olive oil over the pizza crust. Smash half of the blackberries and spread out over the crust.

Top oiled crust with mozzarella and Parmesan cheese. Scatter remaining blackberries over the pizza. Place spoonfuls of ricotta randomly over the pizza.

Bake on the pizza stone for 10 to 15 minutes, until cheese starts to brown. Scatter basil leaves over the pizza during the last few minutes of baking. Remove from oven and slice into 8 large slices.




Friday, August 18, 2017

Vegetable Enchiladas

I got this filling recipe from my sister Tiffany years ago. I was searching my blog for the recipe and couldn't believe I hadn't shared it yet. Each enchilada is like a cornucopia of goodness and flavor. No meat needed here. Just use corn tortillas to make this a gluten-free recipe. 


Vegetable Enchiladas

2 t. olive oil
1 small zucchini, cut into 1/2-inch pieces
1 med. red peppers, chopped
1 med. onion, chopped
2 (15 - 19-oz.) cans white kidney beans, rinsed and drained
1/2 c. vegetable broth
2 garlic cloves, minced
1 (15-oz.) can whole kernel corn, drained
2 jalapeño peppers, minced with seeds (optional)
1 c. loosely packed fresh cilantro, chopped
6 (8-in) tortillas
15 oz. salsa 
1/3 c. shredded Monterey-Jack cheese
Lime wedges for garnish 

Preheat oven to 375°. In skillet, heat olive oil over medium heat. Add zucchini, onion and red pepper and cook until vegetables are tender, about 10-15 minutes, stirring frequently. Meanwhile, in a food processor or blender, blend half of the beans with broth until almost smooth. Transfer bean mixture to bowl; stir in remaining beans and set aside. 

To vegetables in skillet, add garlic and cook 1 minute. Stir in corn and jalapeño; cook 2 minutes. Transfer vegetable mixture to bowl with beans. Stir in cilantro. Spoon about 3/4 cup mixture along center of each tortilla and fold tortilla up. 

Spoon about 1/2 cup salsa onto bottom of 9x13-inch pan. Place enchiladas seam side down on top of salsa. Spoon remaining salsa over enchiladas. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted. 

Monday, August 14, 2017

Fudge-Filled Vanilla Bundt Cake

I made this surprise-inside cake months ago and I'm finally getting around to blogging the recipe to share with you and to remind me to make it again. The chocolate tunnel in the cake is fudgy and the black and white make this a stunning cake. My tunnel wasn't in the middle on this first try, but maybe I'll do better on the next try. Either way, this cake was scrumptious. Find the original at Cookie & Cups.



Fudge-Filled Vanilla Bundt Cake 

Cake:
1 c. butter, room temperature
1 c. granulated sugar
2 eggs
1 T. vanilla
2 t. baking powder
½ t. salt
½ c. milk
1½ c. flour

Filling:
5 oz. cream cheese, room temperature
6 oz. semi- sweet chocolate chips, melted
1 egg

Glaze:
1 c. powdered sugar
1- 2 T. milk
Mini chocolate chips to garnish

Preheat oven to 325°. Heavily grease a Bundt pan with butter or shortening and dust with flour, set aside.

In bowl, beat the butter and the sugar together for about 2 minutes on medium speed until fluffy, scraping the sides of the bowl as needed. Add eggs and vanilla and continue mixing until smooth and combined. Add baking powder and salt and mix to combine.

On low, add flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.

In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese until it's smooth. Beat in the egg into the mixture until creamy.

To assemble the cake spread half of the cake batter into the bottom of the prepared Bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely. Bake for 50- 55 minutes or until the cake is set.

Allow the cake to cool in the pan for 10 minutes and then invert pan onto a serving platter or cake stand.

Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.

Serve warm or at room temperature.


Sunday, April 9, 2017

Uncertainty Ends...Eventually

While getting ready for church this morning, I watched a BYU devotional from the past week. It was called "Waiting Upon the Lord: The Antidote to Uncertainty" by Erin Holmes, a BYU professor in the School of Family Life.

                                                                                                                                                                             
I don’t think anyone lives a life without uncertainty at some point. That uncertainty, however, is very individual. Erin Holmes’ uncertainty was because of infertility, a trial I never have had to deal with. But I have had years of my own uncertainty. I haven’t yet determined if it increased, decreased or just changed with my divorce.


I appreciated listening to this talk today, even though nothing in it was new. The thoughts and quotes were much-needed, wonderful reminders to rely on the Lord and his timing as we keep our covenants.


“Though we live our lives in the real world, our dreams and goals are often reflected in ideals. When we experience a gap between the ideal and the real, we experience uncertainty.”


“The plan God has for you may not match the ideal you have envisioned...but you can have faith that together, you and the Lord can create something truly remarkable. “


She quoted a blog post by Ariel Szuch titled "You're Not Messing Up God's Plan for You."


“It’s tempting to think that God has some master plan that He’s measuring me against, and if I take one misstep I’ve missed my chance for happiness forever, or at the very least I’ll be doomed to walk around with the nagging feeling that I’m constantly disappointing God.

"But you know what? As I’ve examined that mindset, I’ve learned that I need a better understanding of God and what the term 'His plan for me' means.
I’m learning that God is much less a divine dictator who demands perfect compliance to a predetermined plan for our individual lives and much more a co-creator with us of the kind of lives we want to live.”


Wow. I have had the exact thought before that I have messed up my Heavenly Father’s path for me so there is no way to recalculate my route. I felt that even though I have kept my covenants and tried to seek the guidance of the Spirit, I must have made some wrong turns to end up a single mother. I love this reminder that our lives are not pre-determined or only one way is the right way. How beautiful that we can be co-creators with our Father to make our lives what He wants, no matter the struggles.

Here are a few other points from Erin's talk that stood out to me.
1. Actively seek God to find him.
2. God’s plan for you will not match the plan God has for others.
3. As we wait upon the Lord, we can choose faith and hope over fear.
4. If you feel lost, if you wait, you can feel God’s love for you.


She also quoted Neill F. Marriott from General Conference October 2015.


“Scripture says, ‘Search diligently, pray always, and be believing, and all things shall work together for your good.’ This doesn’t mean all things are good, but for the meek and faithful, things—both positive and negative—work together for good, and the timing is the Lord’s. We wait on Him, sometimes like Job in his suffering, knowing that God ‘maketh sore, and bindeth up: he woundeth, and his hands make whole.’ A meek heart accepts the trial and the waiting for that time of healing and wholeness to come.”


I was grateful that she said it “doesn’t mean that all things are good” because some things are really horrible and sad. I have sometimes felt bad for not being grateful for my trials. I know that I can become stronger because of them and that if I stay close to the Lord, everything will work together for my good, but it is not fun to feel pain, confusion and uncertainty. But one thing is certain. When we stay close to our Father in Heaven and keep our covenants, the end actually is certain. We can live with Him again and all things will be as they should, and I imagine that we cannot fathom with our earthly, imperfect view what that really means.